Karhi (Pakora)

 
FOR KARHI:

• Yoghurt- 2cups
• Gram flour (besan)- 1cup
• Tomato paste- 1tblsp
• Garlic cloves- 2/3 (crushed)
• Red chili powder- to taste
• Salt- 1tbsp or to taste
• Cumin seeds- 1/2tsp
• Coriander powder- 1tsp
• Turmeric powder- 1/2tsp
• Pomegranate seeds-1/2tsp
• Ajwaen- 1/2tsp
• Curry leaves- 10
• Water- 5 lt

1. Take the water in the pot, add gram flour passing through strainer and keep whisking.
2. When gram flour is dissolved , add yogurt and whisk real good.
3. Add tomato paste and crushed garlic.
4. Add in all the spices mentioned above for karhi.
5. Now let it boil on a medium flame and keep whisking.
6. It takes about 1/2 hour to thicken.
7. It is done when it looks like a thick creamy mixture.

FOR PAKORAS:

• Oil- for deep frying
• Gram flour- 2 cups
• Onion- 1 large
• Green chilies- 5-6
• Whole red chillies (crushed)- 1tbsp
• Cumin seeds- 1tsp
• Ajwaen- 1/2tsp
• Whole black pepper- 1tsp
• Baking soda- 1/2tsp
• Salt- 1tsp or to taste

1. Add water in to the gram flour till it becomes a creamy batter and add in all the ingredients.
2. Now fry them in a hot oil.
3. When pakoras turns slightly golden brown, add them directly into the karhi (this way they will remain soft).

FOR TARKA:

• 1/2 cup oil
• Onion- 1 medium
• Cumin seed-1tbsp
• Red whole chilies- 7-8
• Curry leaves- 10

1. Heat the oil, add in the onion and let it turn dark brown.
2. Take the onions out in a plate and let it cool.
3. In the same oil, add whole chillies, cumin seeds (let them splutter) and finally curry leaves.
4. Pour all into the pot of karhi and cover it immediately.
5. Finally add brown onions on the top.